Oh yes — BEER brownies!
If you make just one dessert for Valentine’s Day (or just for yourself), make these. They’re deeply rich and chocolaty, and the recipe yields a small batch — perfect for one or two people who want something intensely indulgent without a huge pan to tempt them for days.
This version comes from Christina’s book Sweet & Simple: Desserts For Two, which focuses on scaled-down treats that are just the right size. Christina’s small-batch desserts are ideal when you want something fresh and perfectly portioned.
Christina bakes for two — no huge sheet pans, no endless leftovers. That concept is a favorite of mine because I’m not great at resisting dessert sitting within reach. My mom, on the other hand, can bake a 9×13 pan and eat one measured serving every day without touching another crumb. I admire that restraint.
I fall somewhere between disciplined and “omggivemeallthesugar.” Because I often have lots of food on hand for work, I try to be disciplined, but brownies are my weakness.
HOWEVER.
My usual pattern: bake a pan, cut one perfect square after lunch, eat it standing up while scrolling my phone, then sneak forkfuls throughout the day until somehow most of the pan is gone but I can still claim I never ate a whole brownie. Sound familiar?
That’s why small-batch desserts are so appealing. They satisfy a craving without creating a lingering temptation. Christina’s recipes — like small-batch sugar cookies or mini cheesecakes — are perfect examples.
These beer brownies begin with an unexpected yet brilliant step: making a beer syrup. Reduce beer over heat until it concentrates — Christina calls it a beer concentrate — and you’ll be rewarded with a sweet, malty syrup that adds depth to both the batter and the frosting.
Yes: beer syrup. It sounds strange and wonderful, and it works. A few tablespoons folded into the batter give the brownies a hint of flavor that’s subtle and sophisticated. A little of that syrup whipped into the buttercream elevates the frosting to something addictive: butter, sugar, and a touch of beer.
If you’d like to try them, the recipe below makes a small loaf-sized batch that serves two to four, depending on appetite. The texture is fudgy and satisfying — truly some of the fudgiest brownies you’ll make.
Beer Brownies
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Ingredients
- 1 cup dark beer
- 1/2 cup unsalted butter
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
- 1 cup + 2 tablespoons sugar
- 2 ounces unsweetened chocolate chopped
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup all purpose flour
frosting
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon beer syrup from above
Instructions
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Heat the beer in a small saucepan over medium heat and simmer until it reduces to 1/2 cup, about 15 to 20 minutes. Watch carefully so it doesn’t boil over; stir and remove from heat if it starts to bubble up too much.
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Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment paper.
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In a microwave-safe bowl, combine the butter, cocoa, sugar and chopped unsweetened chocolate. Microwave 30 seconds, stir, then microwave another 30 seconds. Stir until melted and smooth; let cool a few minutes.
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Stir in 4 tablespoons of the beer syrup, the egg white, vanilla and salt. Fold in the flour until just combined.
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Pour batter into the lined loaf pan and bake 40 to 45 minutes. The top should be dry and a toothpick inserted will have only a few moist crumbs. Cool completely.
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Once cool, frost and add sprinkles if desired. Slice and serve.
frosting
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Beat the softened butter and powdered sugar with an electric mixer until light and fluffy. Beat in the remaining tablespoon of beer syrup until well combined. Spread over cooled brownies.
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I appreciate you so much!
These are, without exaggeration, some of the fudgiest brownies you’ll taste — intense chocolate with a surprising background note from the beer syrup. Small batch, big flavor.